Noodle products are the staple food in many parts of Asia.
Traditional noodle is made from simple ingredients (wheat flour,
water and salt) and is claimed to lack other essential nutritional
components, such as dietary fibre, vitamins and minerals, which
are lost during wheat flour refinement (Maberly, 2003). Thus, noodle
products which represent a major end-use of wheat, are suitable
for enhancing health after incorporating sources of fibre and
essential nutrients.